Asparagus and Lemon Risotto

INGREDIENTS

3/4 cup

chopped onion

2 tbsp

butter

1 tbsp

olive oil

garlic cloves, minced

1 cup

uncooked Arborio rice or other medium-grain rice

3 cups

unsalted chicken stock

1/3 cup

dry white wine

1 lb

asparagus, trimmed and cut into 1/2-inch pieces

1/2 tsp

grated lemon rind

1 1/2 tbsp

fresh lemon juice

1/2 tsp

salt

1/4 tsp

freshly ground black pepper

1 1/2 oz

shaved Parmigiano-Reggiano cheese (1/3 cup), divided